8ouncesmushroomsany kind (shiitake would be great here, I used baby bella), cleaned and sliced, stems removed
1-2tablespoonsvegan butter or oil
sea salt to taste
Heat the vegetable broth in a small pan and set aside. Keep warm, you want to keep this warm so that it doesn't reduce the heat of the risotto and mess with the texture of the dish.
In a pan over medium high heat, heat the oil. Add in the onion and the garlic, stirring to combine. Reduce heat to medium and cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add in the arborio rice, and stir. Allow the rice to toast for about 3 minutes, until the edges become slightly translucent. Add in the white wine to deglaze the pan. Stir and allow the rice to absorb the wine.
When the wine is completely absorbed, add in about a ladle or 1/4 cup of the still warm vegetable broth. The pan should be warm enough for the rice to absorb the rice in a few minutes. Swirl and allow the rice to absorb the broth completely.
Repeat, ladle by ladle (easier to scoop), until each is completely absorbed, stirring and swirling to help the rice absorb evenly. After about 12 minutes of cooking, taste your rice. Careful, it's hot! From there, add ladle by ladle and when you reach 3 cups in, taste the rice after each ladle. You want your rice to be al dente or whichever texture you desire.
After the rice has reached al dente, turn off the heat. Add in the sea salt, black pepper, vegan butter, vegan parmesan, and the lemon or lime juice. Stir to combine completely and let it all absorb in with the residual heat, for about 3 minutes. Remove from the stove.
You can stir the mushrooms in the risotto, or serve the, on top of each individually served risotto. Serve immediately with additional vegan parmesan cheese and mushrooms. Enjoy!
In a pan over medium high heat, melt the vegan butter. Swirl around the pan.
Add in the slices of mushroom, stirring to combine in the butter. Let the mushrooms sit for about 3-5 minutes until they begin to caramelise. Flip and repeat for about 3-5 minutes until the other side is caramelised too.
Season with sea salt to taste and serve with or on top of risotto. Enjoy!
You’re going to want to give Risotto a lot of love and attention. Don’t try and multi-task while making this dish. Slow and steady wins the race here! If your heat seems to high and every time the broth hits the pot it’s sizzle and evaporating, lower the heat slightly. You want it hot, but not too hot that the rice doesn’t cook properly. I found medium the best temperature for mine.*The first time I made this Mushroom Risotto I used 4 cups of broth. The second time I changed nothing ingredient wise and only used 3 1/2 cups and it came out creamier the second time. I figured that’s because I really let the rice soak up the broth properly after each time. Taste testing after 12 minutes of cooking and after that every few minutes will help you to know when your risotto is al dente and creamy.** I used my homemade parmesan, but Violife makes an amazing vegan parmesan cheese block.*** My favourite vegan butter is Miyokos.